Prepare the coconut rice by adding all the ingredients into a pot. Bring to a boil and then cover and simmer for 20-25 minutes. The liquid will be all absorbed and rice should be fluffy.

While the rice cooks prepare the tofu by pressing it and cutting the tofu into 6 big rectangles. Cut the tofu into thirds the long way so you have 3 thinner, large squares. Then cut those squares in half.

Coat the tofu in the cornstarch this helps to make a nice crust. If you can't have cornstarch it is okay to skip this step.

In a large pan add half of the sesame oil and 3 rectangles of tofu. Cook on each side for 3-4 minutes on a low heat until golden. When those are cooked remove from the pan add the rest of the sesame oil and repeat with the other 3 tofu rectangles.

To prepare the sticky chili lime sauce add the lime juice, maple syrup, water and seasonings together in a small bowl. Mix well to combine.

If your pan is big enough to add all 6 tofu rectangles you can do this next step all at once. Add 3 pieces of the tofu in and half the sauce. Cook the tofu in the sauce on a low medium heat and the sugars in the maple syrup will begin to caramelize. It will go from a liquid to a thick glaze. You can flip the tofu while it cooks and rub the glaze over it as it thickens.

Once the sauce has turned into a completely sticky glaze you can either take the tofu out or let it cook a little longer to blacken.

While the tofu cooks you can prepare the salsa by chopping all the ingredients very small and adding them to a bowl. Mix well to combine.

Plate the dish up by adding some of the coconut rice, two pieces of tofu and some of the salsa to a dish. Garnish with lime, sesame seeds, toasted coconut flakes and flat leaf parsley if you like.